Opinions on this Smoke Day 9 rib approach?


 

Monty House

TVWBB Pro
Full spares (chine bone, flap meat & membrane removed + small end squared up)

S&P only rub

No foiling

225-250

Water in pan

Finished with Danny Gaulden's glaze
 
I have done the same thing but no glaze and it tasted good. Loos like you have a have a good plan.
 

 

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